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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
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3
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes.
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4
Remove from heat immediately.
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5
Arrange the bread cubes in the bottom of a 9x13 dish.
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6
Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
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7
Melt the butter in a saucepan.
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8
Whisk in the flour to make a paste.
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9
Pour in the beer, whisking continually until there are no lumps.
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10
Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir.
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11
As the mixture thickens, pour in the milk.
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12
Add the Monterey Jack cheese and American cheese; stir until the cheese is melted.
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13
Pour the mixture over the assembled ingredients in the 9x13 pan.
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14
Top with provolone cheese slices.
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15
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
